Spicy Grilled Salmon Salad with Grapefruit, Arugula, and Almonds
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This spicy salmon salad is packed with smoky grilled salmon, juicy grapefruit, and fresh greens for a meal that tastes like summer on a plate. It’s light enough for warm days, satisfying enough for dinner, and one of my favorite ways to enjoy salmon season after season.
This spicy salmon salad is one of the recipes I look forward to making as soon as grilling season arrives. Smoky, spice-rubbed salmon is paired with fresh greens and juicy grapefruit for a combination that’s vibrant, satisfying, and perfect for warm-weather meals.
What makes this salad so memorable is the contrast of flavors. The rich salmon and smoky spices pair beautifully with the sweet-tart grapefruit, creating a combination that sounds unexpected but works incredibly well. It’s fresh and light enough for a hot summer day, yet substantial enough to make a complete dinner.
I also love how easy it is to pull together. A quick trip to the grill, a little salad assembly, and dinner is ready. It’s the kind of recipe that feels right at home on a patio table, but it’s also easy to pack up for picnics, beach days, potlucks, and all the other adventures that come with summer.
My ultimate tips for grilling salmon
Have you had grilled salmon before? If not, I’m kind of jealous of you getting to experience it for the first time. It’s super easy – here are my ultimate grilling tips to make sure your salmon turns out perfectly, every time:
- Preheat and oil the grill: This step is crucial for making sure your salmon doesn’t stick to the grill – we want a delicious grilled filet, not a flaky mess. Make sure you preheat your grill to medium-high, and oil it well.
- Pat it dry: If you’re working with thawed out salmon that was previously frozen, pat it down with a paper towel to help the spices stick. Even if it’s fresh salmon, remove excess moisture if needed. A drier fillet will sear better, making the most delicious delicate crust with the smoky-spice flavor.
- Grill time: Cook for 6-7 minutes total – when it flakes easily with a fork, it’s ready! Don’t worry if any white spots appear while grilling, you can remove them.
- Let it rest: When you take the salmon off the BBQ, give it a short rest of 2-3 minutes, helping the juices redistribute so it’s tender and delicious!
How to remove the skin from your salmon
I like my spicy salmon salad without the skin. It’s likely your fishmonger can do this for you – however, if you end up with a filet with skin, it’s a surprisingly easy task.
Don’t try peeling it away with your hands – instead, grab a sharp knife and cutting board. Lay the salmon down with the tail side facing you. Make a cut in the tail end, straight down until you reach the skin. Grab onto that tab of skin, and angle the knife towards the salmon, pulling the skin towards you while you gently rock the salmon back and forth. Before you know it, you’ll have a beautiful skinned salmon!
I have a whole tutorial on how to remove salmon skin if you want more detailed instructions with pictures.
Which salmon to use for salad
You can make this recipe with any salmon fillet, so grab whatever is freshest at your supermarket or seafood store. Here are some things to keep in mind:
- Keep if fresh: This recipe calls for salmon fillets, so canned salmon won’t work. Check at your local seafood counter to see what salmon filets are freshest at the moment. If you live in an area where fresh seafood is scarce, frozen works well, too! Just thaw it out and use paper towel to dry any excess moisture.
- Wild caught: The flavor of wild-caught salmon is often tastier than that of farmed salmon. If your best option is a farmed salmon, ensure that it has been sustainably sourced.
- Always ask: If you have any questions, your fishmonger is a great person to chat to. They’ll be able to give you insights.
- Consider using steelhead trout: This ocean going trout looks and tastes just like salmon, but is often more reasonably priced. It’s also a fattier fish, meaning it doesn’t dry out easily like salmon does. It’s my personal favorite option.
Make-ahead
Can I make this spicy salmon salad ahead of time? You can! This recipe is totally packable, so it’s great for picnics or potlucks. I like to store the components separately, so I put the salmon and salad greens in separate containers and the dressing in a jar until I’m ready to serve them. You can serve the salmon straight out of the fridge or let it come to room temperature.
Spicy Grilled Salmon Salad with Grapefruit, Arugula, and Almonds
Ingredients
- 1 lb salmon (skin removed)
- 1 teaspoon EACH: sea salt and paprika
- ½ teaspoon cayenne
- ¼ teaspoon EACH: oregano, cumin, and black pepper
Grapefruit Salad Dressing
- ⅓ cup grapefruit juice
- ¼ cup coconut oil (melted)
- 1 teaspoon Dijon mustard
Salad
- 4 ounces Salad greens (I love arugula or mixed baby greens)
- 1 grapefruit (cut into segments)
- ¼ cup EACH: chopped almonds and coconut ribbons
- ¼ Coconut
- 2 tablespoons EACH: chopped dill and basil
Instructions
- Oil your grill and preheat it to medium-high. Using a sharp knife, remove the skin from the salmon. (You can ask your fishmonger to do this or remove the skin after the fish cooks if you're not comfortable removing it first.) In a small bowl, combine the sea salt, paprika, cayenne, oregano, cumin, and black pepper. Sprinkle evenly over the salmon.1 lb salmon, 1 teaspoon EACH: sea salt and paprika, ½ teaspoon cayenne, ¼ teaspoon EACH: oregano, cumin, and black pepper
- Grill the salmon for 6-7 minutes, or until just cooked. If white spots start to appear on your salmon, remove it immediately as it is done. Let it cool slightly then break it into bite-sized pieces.
- While the salmon is cooking, whisk all the dressing ingredients in a small bowl.⅓ cup grapefruit juice, ¼ cup coconut oil, 1 teaspoon Dijon mustard
- Toss the greens with some of the dressing (save the rest for a salad later in the week) and serve with the grilled fish and all the salad toppings.4 ounces Salad greens, 1 grapefruit, ¼ cup EACH: chopped almonds and coconut ribbons, ¼ Coconut, 2 tablespoons EACH: chopped dill and basil
Notes
Nutrition
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Why would you remove the skin? Cook it till it’s crispy and crunch shards of it over the salad!
That’s a great idea!